Keema with Semolina Paratha قیمۂ اور روا میدا پراٹھا recipe for Ramadan by morEwish

Sharing all Ramadan recipes, now it's time to share some sehri recipes as well. Today I am making bhunna keema with rawa maida paratha aka semolina paratha and sharing this recipe with you guys! Perfect for sehri and they pair great for breakfast or brunches!

‘bhuna’ which means ‘slow roasted’ or ‘fried’ not without a reason. Bhuna Keema uses some extra oil that we are normally accustomed to using so do make this your occasional indulgence. However, if you reduce the oil will change the cooking technique. They will steam cook instead of getting fried.

Sometimes we do crave for food that’s really not part of our everyday menu. Well, I’m talking about Rawa Maida Paratha, which is a thing of immense joy that’s super delicious. The key to getting the perfect paratha lies in kneading the dough with warm water, letting the dough rest for the gluten to develop, shaping and rolling, and also in stretching the dough as thin as possible so that more layers can be incorporated. If you have ever made your own puff pastry or croissants, you will sense some déjà vu. The whole idea is to roll the dough as thin as possible and then create layers. Finally, cook this paratha with lots of oil/ghee.

This Fry/bhunna qeema pairs well with these parathas,but you can serve them individually as well. You can have this keema for dinner time as well.  And these parathas goes well with chai or with omelette.

Video in Urdu:

Video in English:

Ingredients:

Qeema:

Minced meat 1 lbs
Onion chopped, 1 cup
Ginger 1 tbsp
Garlic 1 tbsp
Tomatoes 3, medium chopped
Red chili powder 2 1/2 tsp (to taste)
Salt 1 tsp (to taste)
Tumeric 1/4 tsp
Coriander seeds, roasted and crushed 1 tbsp
Cumin seeds, roasted and crushed 1 tsp
Garam masala 1 tsp
Oil 1/2 cup

Sliced ginger, chopped green chilies, chopped cilantro for garnishing

Rawa Maida Parathas:Flour 2 1/2 cup (this time I used bleached for whitish restaurant look)
Salt 1 tsp (to taste)
Sugar 1 - 2 tsp
Ghee (clarified butter) 2 tbsp for dough + for frying
Milk 1 cup
Water for kneading
Semolina 4-5 tbsp

Chicken and cheese paratha rolls چکن چیز پراٹھا رول recipe by morEwish

Updated on March 17th 2021

I totally get that no matter how healthy you’ve been eating, sometimes the craving for thailay wali chaat, bun kabab and street style fries just hits hard! But the time has come to kick your dependency to the curb. 

You no longer have to wait  to go back home to get your fast food or food trend fix. Try these Hot n Spicy or Red apple style Chicken cheese paratha rolls, right from the comfort of your own home.

Now if you are new to this deadly delicious concoction, its spicy smoked grilled chicken with cheesy sauce rolled in crispy layered parathas! Traditionally chicken for paratha rolls are cooked on outdoor grill or on a pit. Today I baked this chicken for convinience and I believe it taste eually good.

 

These paratha rolls cant be completed without these chutnies and sauces. First lets talk about the silky smooth drool worthy cheese sauce. This cheese sauce is extremely fast and easy to make. Just make sure to cook the flour in the butter for one minute, this helps cook out the “floury” flavor. Then remove the pot from the heat before stirring in the cheese. Over heating the sauce once the cheese has been added can cause the sauce to seize up and become thick and/or grainy. Or use only low heat to help the cheese fully melt. I always prefer to use block cheese and hand shred it when possible. Pre-shredded cheeses sometimes contain a lot of anti-caking powders, which can cause a powdery flavor in your cheese sauce. And If the sauce becomes too thick, simply whisk in an additional splash of milk.

Now, lets talk about their famous spicy tangy chutney raita, which you can use to make chutney rolls as well following same recipe, or just dip your cheesy paratha rolls in this chutney raita and enjoy that nostalgic flavors.

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Crispy, chewy, buttery, and comprised of innumerable flaky layers, this paratha delicately wrap chicken with sauces and onion and make it a complete package with my whole family devour! This simple paratha is made with all purpose flour (maida) to mimic the resturant style paratha's you can use premade frozen paratha's as well for this recipe.

Video in Urdu: 

Video in English:

   

Ingredients:

For chicken:

Chicken boneless 1 lb
Salt 1 teaspoon, to taste
Red chili powder 1/2 teaspoon

Black pepper 1/2 teaspoon

Ginger and garlic 1 teaspoon

Yogurt 2 tablespoon
Cumin (Zeera), roasted and crushed 1 teaspoon

Garam masala powder 1/2 teaspoon

Cream 2 tablespoon, optional

Oil 1 tablespoon
Raw papaya paste 1 tsp, optional

For Parathas:

3 cups all purpose flour (maida)
1/4 cup semolina (sooji), optional
1 tsp salt, to taste
1 tbsp sugar
2 tbsp oil/ butter/ ghee
more oil for frying and rolling

For cheese sauce:

1 tablespoon butter
1 tablespoon flour
1/2 - 1 cup milk
1/4 tsp salt

1/2 teaspoon red chili powder
2 tablespoon cream cheese, soften
1/2 cup shredded cheddar cheese

For green chutney raita:

1/4 cup tamarind pulp
4 tbsp cilantro
10 - 12 mint leaves
3/4 green chilies
1 teaspoon cumin (zeera), roasted and crushed 

1/2 teaspoon salt
1/2 teaspoon garlic
yogurt 2/3 tablespoon

:)

Chicken Reshmi Kabab چکن ریشمی کباب recipe by morEwish

Updated on July 28th' 2020

Soft, melt in mouth sekh kababs, gives same authentic taste at home! Succulent chicken reshmi kababs made from tender meat, traditionally seasoning, you can fry in a pan or you can bbq them on outside grill. 

Having kabab paratha on Eid day is a sort of tradition at some places (although mine wasn't), so thought to try something different this Eid...  Tried these fried reshmi kababs, they turned out super soft perfect reshmi (silky, if I translate exact word), perfect spices for kids, its my family favourite.

And possibilities to use these delicious kababs are endless, reshmi kabab paratha roll, kababs with gravy, sekh kabab pizza, sandwiches and as it is with chutney or ketchup!

Video in Urdu: 

Video in English: 

First time I made these kababs for a Eid collaboration with (late) Shahin Kadri ZKMyway, and I have lot of memories attached to it!

Eid Trolley Collab Video: 

Ingredients:

Chicken 1 lb
Red chili powder 1 tsp
Salt 1 tsp
White pepper 1/2 tsp

Gram flour (baisan) 2 tbsp
Raw papaya paste/ meat tenderizer 1 tsp

Ground coconut 1 tbsp

Ginger and garlic paste 1 tsp

Green chilies (grinded) 1 tbsp (3)
Onion chopped 1 cup
Chopped green onion 1/2 cup
Cilantro 2 tbsp
Oil for frying

Baisan ki Roti/Paratha with Garlic Chutney | Gram flour Flatbread by morEwish

When life throws you a rainy day, play in puddles and make yummy food! And paratha's make day even better!

So on this beautiful Rainy day, I made these yummy Baisani Paratha's (Gram flour flat bread).. and served them with garlic chutney and raita.. 

Video Tutorial:

Ingredients for Baisan ki Roti:

3 cups baisan (gram flour)
2 cups whole wheat flour or all purpose flour
salt
1 tsp cumin seeds (zeera)

1 tsp crushed red pepper (kuti lal mirch)
1/4 tsp turmeric pd (haldi)
1 tbsp coriander seeds - coarsely crushed (kuta dhaniya)
1/2 cup chopped onion
1 tbsp chopped green chilies
3/4 tbsp chopped cilantro (hara dhaniya)
3/4 tbsp butter/ghee/oil
water for kneading
oil/ghee for frying

Garlic Chutney:

1 tbsp oil
3/4 tbsp garlic paste
salt 1/2 tsp (to taste)
cumin 1/2 tsp (optional) 

Aaloo Paratha/ Potato Paratha

When the clouds are lying low and steadily raining down...  it just might be the time to get up and do something fun... and cooking something yummy is the best thing I love to do... so I made Potato stuffed paratha... and this is my mom's recipe...

For filling:
potato boiled 3 medium
salt 1 tsp (to taste)
crushed red chili flakes 3/4 tsp
cumin toasted and crushed 3/4 tsp
chat masala 3/4 tsp
green chilies 3 -4 chopped
coriander leaves 4 tbsp

for dough:
all purpose flour 2 cups
salt 1/2 tsp (to taste)
oil/ghee (clarified butter) - for frying paratha
water for to make dough

add boiled potatoes in mixing bowl, add salt, red chili, and cumin and chat masala....  mix well with the potato masher or a fork

add chopped chilies and coriander leaves... and keep it aside

now, make a soft dough like we usually make for chapatis... and let it rest for at least 30 minutes

then, make balls of your required size

flatten it with hand a bit around 3 -4 inches.... add 2 -3 tbsp full of potato mixture...

place the other flatten piece on top of it...

and seal the sides.... repeat the same with other balls

now roll it with rolling pin... be careful with the pressure... don't roll it too hard, otherwise it will break the roti

heat griddle, put the rolled paratha... toast its one side as it start cooking... turn side and toast it .... pour the oil/ghee (clarified butter) and fry on both sides till done

take out on paper towel... let the excess oil drain on paper...

serve it with raita (yogurt dip) and chutney of your own choice

and enjoy

Rawa Maida Paratha (Semolina pan fried bread) recipe by morEwish

Updated May '2019

Sometimes we do crave for food that’s really not part of our everyday menu. Well, I’m talking about Rawa Maida Paratha, which is a thing of immense joy that’s super delicious. The key to getting the perfect paratha lies in kneading the dough with warm water, letting the dough rest for the gluten to develop, shaping and rolling, and also in stretching the dough as thin as possible so that more layers can be incorporated. If you have ever made your own puff pastry or croissants, you will sense some déjà vu. The whole idea is to roll the dough as thin as possible and then create layers. Finally, cook this paratha with lots of oil/ghee.

Video in Urdu:

Video in English:

Ingredients:

Flour 2 1/2 cup (this time I used bleached for whitish restaurant look)

Salt 1 tsp (to taste)

Sugar 1 - 2 tsp

Ghee (clarified butter) 2 tbsp for dough + for frying

Milk 1 cup
Water for kneading

Semolina 4-5 tbsp

first make a dough with flour, add salt, ghee and sugar and make a dough with milk... then add water sparingly and make a soft dough.... then knead 5- 10 minutes 

Then leave that dough covered to rest

then make balls... roll it... spread ghee over it... n then sprinkle semolina over it lavishly... around 1-2 tsp

give that rolled paratha a cut as seen in the picture... then start rolling around

make a cone shape

press that cone from the broader side down

press and make paira kind

 roll again and fry it on griddle with clarified butter or any oil of you choice

 take out on kitchen towel... and serve